St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-05

our bread should the second and third
time rise in so minutes, taking l hour
for the rising. This recipe was given
to me by lady who kept house and
baked her bread for 80 years.-MRS.
EMMA THOMPSON, Winslow house, st.
Paul. ..- ~ -
Rolls-One cup milk scalded and
cooled, 4 cup butter, tablespoon of
sugar, = teaspoon salt, 4 cake COM
pressed yeast, tablespoons. of
liquid, white of l egg beaten stiff,
cups of flour. When-milk is cool add
yeast and cup of flour, then whites of
egg, then remainder of flour: pour hot
milk over butter and sugar, and when
cool put in the yeast, knead until
smooth on board and let rise until morn
ing. Cut in any shape desired, spread
butter between, and when baked re-
move from oven and brush over with
milk; let dry and take out and brush
lightly with white of egg beaten, dry
again and brush with milk. Bake fif-
teen minutes. Roll cut inches long
and pack in closely and they come out
like slices of bread size of finger.-MRs.
NJ. l.. HERMAN, 1O3 Main street. st.
Paul.
rake pint OF sweet milk, Is cup of
butter, put them in a basin on the stove
until scalding hot, take off and let cool.
then add eggs well beaten, l cup of
sugar, cup of good yeast; stir all into
flour, just thick enough for good bat
ter, cover, keep in warm place until
light; knead it just as you would light
biscuits, cover again, leave until nice
and light, then roll out very thin, melt /
tablespoonful of butter and rub all over
the rolls, cut out with biscuit cutter,
then turn them back into half moons,
mi hal- l~<,@
Mis-. DAVID STRETCH, Northern Pa
citic Junction, Mimi.
Tea ROllS-Two cups of warm milk. 9
cups bread sponge, butter size of egg,
small tablespoons of sugar, stir flour
to the thickness of griddle cakes, to be
mixed about o'clock in morning and
raised until IL, and then kneeded as
bread, at O'Clock make into rolls and
dip tops in melted butter, let raise and
bake 20 mInuteS-AGNES SCOTT. Hinck-
ley, MINI.
Rye.Make sponge the same as
for white bread and let it rise over
night. In the morning proceed in the
usual way, using rye flour instead of
Wnlte.-MRS. DELLA NOLAN, Saltwater,
MINI.
Boston Brown-Four coffee CUPS
Slfted corn meal, 2 coffee cups rye flour.
teacup mOlaSSeS, 1 tablespoon salt, /
teaspoon saleratus. Boiling water
enough to make as thick as griddle
cakes; when cool enough not to scald
add half cup of yeast; let it rise over
night and bake in moderate even
long time; it is better to bake in COW
cred dish.-MRs. E. H. CUMMINGS, cor
ner Fourth and Pine streets, st. Paul.
Two cups of sweet milk, l cup of sour
milk, 3 cups of corn meal, l cup of flour,
cup OF molasses, heaping teaspoonful
of saleratus stirred into the molasses, /
teaspoon salt; stir all together well and
put it into dish large enough to let it
steady and then put it in the oven for
ID minutes.-MRs. ALEX LOWRY, 400
Summit avenue, Eau Claire, Wis.
BroWn--Three eggs, l cup sugar,
1 cup mOlasses, q cup butter, l tea
spoon allspice and cinnamon, l tea
spoon salt, 2 cups sour silk, 1 teaspoon
soda and " cream tartar, l cup
wheat flour and 2 cups corn meal not
sifted; bake in round tins same as Bos-
ton brown bread and equally as good
when new.-MRs. FRANK GREENE,
Mandan, Oak.
TWo-thirds cup flour, 1 cup Indian
meal, cups rye, g cup mOlasses, 2
teaspoons cream tartar, 1 teaspoon
soda; mix soft with sweet milk; steam
three hours.-MRs. A. j. LAKEWOOD,
1896 Grand avenue, Minneapolis.
Graham-Sift pint of white flour
and 2 pints of graham -four into large
bowl, turning the bran of the graham
into the bowl also after sitting; set the
bowl in the oven, with door open, until
the flour is well warmed; take l quart
of lukewarm water, add to it table
spoonful of salt and 2 of molasses and
dissolve in it q cake of Fleischmann's
compressed yeast, then pour it in the
center of the bowl of warm flour; stir it
up, adding about pint more of warm
water, Just enough more to make very
thick batter as stiff as you can stir with
a large spoon, but not dough-. beat
the batter hard few times until it is
smooth, taking hold down close to the
bowl OF the spoon or you cannot beat it
well as it is so stiff; pour the smooth
batter into 2 well-buttered pans, cover
them with cloth and set in warm
place to rise; it will take about three
hours. When well-risen, so that
it looks light and spongy.
bake in very moderate
oven for ore and half hours. Turn
out from the pans, and if the bottom of
the loaves is brown and seems we'll
baked, place them in sieve where they
Will cool quickly, with a circulation of
air all around them. Bread is better
the more quickly it is cooled. Rub the
tops of the lOaves with bit of butter
while they are hot to make the crust
tender and crisp.-MRs. M. A. DE Con,
- st. Adams street, st. Paul, MINI.
One cup sweet milk, / cup sour
milk, p cup molasses, / teaspoon
soda, little salt, a small piece of
butter, graham flour to Stiffen.-MRs.
S. d. HARRIS, Thompson, Oak.
Coffee-Three quarts of flour, eggs,
tablespoonful of butter, tablespoon
full of lard. | cun SIlpar / cun currants